Sesame Salmon with Bamboo Infused Rice and Sriracha Cream

Sesame Salmon with Bamboo Infused Rice and Sriracha Cream

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 21, 2018.


Green Rice

  • 200g bamboo green rice


  • 300g salmon fillet
  • 1 tsp sesame seeds


  • 1 pack sweet chilli soy mix
  • 1 Tbsp water
  • 1 tsp cornflour


  • ½ telegraph cucumber
  • 1 baby bok choy
  • 1½ cups edamame beans

To Serve

  • 2 Tbsp sriracha cream
  • 1 tsp sesame seeds (optional)
  • 3 Tbsp coriander leaves

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook rice Bring a full kettle to the boil. Pour boiling water into a medium pot and bring back to the boil. Add rice and cook for about 25 minutes, until tender. Drain well.
  2. Prep salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces and season. Coat flesh in first measure of sesame seeds (avoid coating skin).
  3. Prep sauce and vegetables In a small bowl, combine all sauce ingredients. Finely dice cucumber and thinly slice bok choy.
  4. Cook salmon When rice has about 10 minutes remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking. Rest, covered, for a few minutes.
  5. Cook vegetables Wipe pan clean and return to medium heat. Add edamame beans and cook for about 1 minute. Add sauce mixture and cook for 1-2 minutes, until sauce has thickened. Remove from heat and stir through bok choy.
  6. Serve rice with vegetables, salmon, cucumber, sriracha cream, second measure of sesame seeds and coriander.

Nutritional Information

Energy 3020 kj
722 kcal
Protein 38.2g
Carbohydrate 53.4g
Fat 39.7g